By popular demand, the firm launched this couverture which is already available in Europe in early March.
Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.
These chocolate decorations are ideal for enhancing the three-dimensional impact of pastry creations.
This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.
To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
The company presents Gianduja Intenso, a less sweet version with an intensely roasted nut flavor.
The specialist in crunchy bases for pies in all formats and for sweet and savory applications will not miss the next edition of Sirha.